Curried Lentils
with Roasted Potatoes & Lemon Yoghurt
This curried lentil dish is beautiful, tasty comfort food, pure and simple. Don’t be fooled though - potatoes are packed with vitamin B6, potassium, vitamin C and dietary fibre - so this dish really is as good for you as it makes you feel.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
400 g
potatoes
1
carrot
½
lemon
½ tub
Greek-style yoghurt
(ContainsMilk)½
brown onion
1 tbs
mild curry powder
(May be present Nuts)1 bunch
coriander
1 tin
lentils
100 g
green beans
Not included in your delivery
1.5 tbs
olive oil
¼ cup
water
Preheat the oven to 200°C/180°C fan-forced. To prepare the ingredients, cut the potatoes into 2 cm pieces (unpeeled) and the green beans into 1 cm lengths. Peel the carrot and cut into 2 cm chunks. Finely slice the brown onion and chop the coriander stalks and leaves separately. Drain and rinse the lentils. Juice the lemon.
Toss the potato and carrot in half of the olive oil and place on a lined oven tray. Season to taste with salt and pepper. Cook in the oven for 40 minutes or until tender and golden.
In a small bowl combine the lemon juice and Greek yoghurt and set aside.
Once the vegetables have finished cooking, heat the remaining olive oil in a medium frying pan. Add the brown onion and cook, stirring, for 3 minutes or until soft. Add the mild curry powder and coriander stalks and cook for 1 minute or until fragrant. Add the lentils, water and green beans and cook, stirring, for 1-2 minutes or until coated in the spices and heated through. Stir through the roast vegetables and coriander leaves and remove from the heat. Season to taste with salt and pepper.
Divide the lentil curry between bowls and drizzle with the lemon yoghurt.